Sausage Skewers With Patatas Bravas

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Ready in less than half an hour, this tasty sausage twist on a a traditional Spanish dish will be a family favourite in no time.

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Cooking Skill: Easy

Ingredients

8 pork chipolata sausages
Wooden skewers, soaked in water
1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
2 teaspoons smoked sweet paprika
4 potatoes, peeled and cut into chunks
1x 400g can chopped tomatoes

Method

Step 1

Preheat the grill to moderate.

Step 2

Heat the oil in a large pan. Add the onion and garlic, and cook until slightly soft.

Step 3

Add paprika, potatoes and seasoning and stir well to coat. Add the tomatoes, bring to the boil, reduce the heat, cover and simmer for 20 minutes until the potatoes are tender.

Step 4

Pinch the chipolata sausages, and twist in the middle to make into two mini sausages. Cut where you have pinched then thread onto skewers.

Step 5

Cook under for about 10 minutes, turning occasionally, for about 10 minutes until golden brown and cooked through. Serve the skewers with a pot of patatas bravas.

Method

Step 1

Preheat the grill to moderate.

Step 2

Heat the oil in a large pan. Add the onion and garlic, and cook until slightly soft.

Step 3

Add paprika, potatoes and seasoning and stir well to coat. Add the tomatoes, bring to the boil, reduce the heat, cover and simmer for 20 minutes until the potatoes are tender.

Step 4

Pinch the chipolata sausages, and twist in the middle to make into two mini sausages. Cut where you have pinched then thread onto skewers.

Step 5

Cook under for about 10 minutes, turning occasionally, for about 10 minutes until golden brown and cooked through. Serve the skewers with a pot of patatas bravas.

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Sausage Skewers with Patatas Bravas

Mini pots filled with tapas items including patatas bravas and mini sausage skewers

Ingredients

  • 8 pork chipolata sausages
  • Wooden skewers, soaked in water
  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 2 teaspoons smoked sweet paprika
  • 4 potatoes, peeled and cut into chunks
  • 1x 400g can chopped tomatoes












Method

Step 1

Preheat the grill to moderate.

Step 2

Heat the oil in a large pan. Add the onion and garlic, and cook until slightly soft.

Step 3

Add paprika, potatoes and seasoning and stir well to coat. Add the tomatoes, bring to the boil, reduce the heat, cover and simmer for 20 minutes until the potatoes are tender.

Step 4

Pinch the chipolata sausages, and twist in the middle to make into two mini sausages. Cut where you have pinched then thread onto skewers.

Step 5

Cook under for about 10 minutes, turning occasionally, for about 10 minutes until golden brown and cooked through. Serve the skewers with a pot of patatas bravas.

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